Sweet n Sour Chicken Meal for 55
Today’s Dinner Menu:
- Sweet and Sour Chicken
- Rice
- Mixed Green Salad (served with a choice of 3 dressings)
- Fresh Bread
- Carrot Cake
Prep the day before:
Prepare two boxes of skinless, boneless chicken breasts the day before service. Arrange the breasts on baking sheets, season lightly if desired, and bake until cooked through—generally about 20–30 minutes at 375°F (190°C), depending on breast size. Allow the chicken to cool, then dice into bite-sized pieces and transfer to two shallow hotel pans. Cover each pan tightly with foil or lids and refrigerate overnight. This make-ahead step speeds service the next day and helps the flavors meld when the sauce is added.
Tips for make-ahead success:
- Label pans with the date and contents for kitchen organization.
- If you expect variable portion sizes, keep extra cooked chicken on standby in a sealed container in the cooler.
- For a slightly juicier result, avoid overbaking the breasts during the initial cook; they will finish in the sauce the next day.
On the day of:
Prepare the sweet and sour sauce and vegetables, assemble the pans, and finish in the oven. The following method yields a thick, chunky sauce that pairs well with rice and a simple salad.
Sweet and Sour Sauce:
- 12 cups ketchup
- 4 cups cider vinegar
- 2 cups brown sugar
- 3 teaspoons black pepper
- Salt to taste
To this base, add:
- Chunked red bell peppers
- Chunked yellow bell peppers
- Chunked green bell peppers
- Sliced carrots
- Diced onions
Method:
- In a large steam kettle or heavy stockpot, combine the ketchup, cider vinegar and brown sugar. Whisk together and bring to a gentle simmer over medium heat.
- Add the black pepper and a pinch of salt, then taste and adjust seasoning as needed.
- Stir in the diced onions, sliced carrots, and the mixed bell peppers. Simmer until the vegetables are tender-crisp and the sauce has reduced slightly into a thick, chunky consistency. If you prefer softer carrots, steam or par-cook them briefly before adding to the sauce.
When the sauce is ready, divide it evenly between the two hotel pans that contain the cooked, diced chicken. Gently toss or stir in each pan so the chicken is well coated and the vegetables are distributed throughout.
Cover the pans tightly with foil and place them in a preheated oven at 350°F (175°C). Bake for about 1 hour and 15 minutes, or until the contents are hot and bubbly throughout. Stir once partway through baking if possible to ensure even heating.
Check for doneness by sampling the center to ensure the chicken is heated through and the sauce has thickened to your liking. Once finished, remove from oven and let rest a few minutes before serving.
Serving suggestions:
- Serve the sweet and sour chicken over steamed white or brown rice to soak up the sauce.
- Offer a mixed green salad with three dressing choices on the side to provide a fresh contrast to the rich sauce.
- Fresh bread is a welcome addition for guests who prefer to accompany the meal with a roll.
- Finish the meal with slices of carrot cake as a sweet, complementary dessert.
Storage and leftovers:
- Cool leftovers promptly and store in airtight containers in the refrigerator for up to 3–4 days.
- For longer storage, freeze the chicken and sauce separately in portioned containers; thaw thoroughly before reheating.
- Reheat gently on the stovetop or in a steam kettle until steaming hot throughout.
{It was delicious! If you prefer the carrots less crunchy when the dish is finished, steam them briefly before adding to the sauce.}